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Prep 10 mins
Cook 45 mins
a great side dish for roast chicken or beef, this can also be used as a stuffing. this recipe is from a taste of home
- in a saucepan combine chicken stock and rices, bring to a boil, then simmer, covered for 45 minutes meanwhile melt butter in a skillet and add onionsand sugar.
- cook at medium for a few minutes until liquid is absorbed, then turn heat to low and carmelize the onions slowly, for 25 minutes, stirring occasionally stir in dried cranberries and cover, cooking on low for 10 minutes or until cranberries plump up add rice to a medium bowl, add onion mixture and toasted pecans.
- season with salt& pepper to taste.
This is stellar! I made it tonight for a potluck at work tomorrow, and I just know it'll be a hit. I doubled the recipe except for the onions and butter, and I used half cranberries and half golden raisins. When I mixed it all together at the end, my bouillon cubes that I used in place of broth had made it a little too salty, so I cooked up a little bit of basmati rice and mixed that in to balance it out. This is the perfect blend of sweet and savory. Thanks for posting, chia--I'll be making this one often!
I made this as a side dish for New Year's Eve. I'm not a big fan of onions, so I used 1/2 of one large onion and omitted the pecans (since I burned them when toasting!). I made the rices in a rice cooker and the rest in a cast iron skillet. Both me and my boyfriend really enjoyed it. Different and tasty.
This was excellent. I added quite a bit more orange zest then the recipe called for as I was looking for more of a orangey zip. I prepared this in advance (early in the day) and reheated it slightly in the microwave just before service. I will definitely make this again. Thanks Chia.